Croque monsieur

Recipe

• For 4 people
• Preparation 10 minutes

Ingredients

• 8 sandwich loaves
• 1 packet of Gruyère cheese
• 4 slices of white ham
• butter
• 60 cl milk
• (eggs)

Preparation

1. Preheat the oven to 230°C.
2. Dip the slices of sandwich loaf in the milk.
3. Cut the slices of ham in half.
4. Arrange the half slices of ham on the sandwich loaves.
5. Pour some cheese on your croque monsieur.
6. Put another slice of bread on each croque monsieur.
7. Melt a knob of butter in a frying pan.
8. Cook the croque monsieur in the pan until they are golden brown.
9. If you wish, cook fried eggs and place them on your croque monsieur.
10. Now you can enjoy your delicious croque monsieur.

Curry d'agneau

Recipe

• For 6 people
• Preparation 20 minutes
• Cooking time 1 hour

Ingredients

• 1 shoulder of lamb
• 1 brick of coconut milk
• 2 green apples
• 2 tomatoes
• 3 onions
• 2 cloves of garlic
• 2 tablespoons curry
• 20 cl of water

Preparation

1. Bone and chop your shoulder of lamb.
2. Pour the pieces into a stewpot and roast them to remove all the fat.
3. Remove the meat from the stewpot.
4. Add the chopped garlic, diced onions, and grated apples to the stewpot for 2 minutes on the heat.
5. Add the tomatoes cut into cubes.
6. Return the pieces of meat.
7. Cover and let stand for half an hour.
8. Add the coconut milk.
9. Simmer for half an hour.
10. Now you can enjoy your delicious meal.

Laughing cow and knuckle cake

Recipe

• For 6 people
• Preparation 15 minutes
• Cooking time 45 minutes
• Temperature 210° C (thermostat 7)

Ingredients

• 200 g flour
• 1 sachet of baking powder
• 3 eggs
• 12 cl whole milk
• 10 cl olive oil
• 6 servings of laughing cow
• 6 knackis

Preparation

1. 1. Preheat the oven to 220°C (thermostat 7).
2. In a bowl, mix the flour with the baking powder.
3. Dig a well in the middle and put the whole eggs in it. Mix everything together to obtain a dough.
4. Then add the milk and oil and mix well to obtain a homogeneous dough.
5. Cut the knackis into pieces.
6. Then add them to the paste with the whole portions of laughing cow and mustard. Stir well with a spatula.
7. Season with salt and pepper.
8. Butter a cake tin and then pour the dough into it.
9. Put in the oven for 45 min at 220°C (gas mark 7).
10. Take out the cake and let it cool.
11. You can now enjoy your delicious Laughing Cow and Knack Cake.

Marinated shrimps

Recipe

• For 4 people
• Preparation 20 minutes
• Cooking time 10 minutes
• Time in the fridge 2 hours

Ingredients

• 500 g shrimp
• 1 clove of garlic
• 2 tablespoons of olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons sweet soy sauce
• 2 tablespoons nuoc nam
• 2 tablespoons lime juice
• 1 pinch ginger powder
• 1 pinch of coriander powder
• salt
• pepper

Preparation

1. Peel the shrimp.
2. Mix all the ingredients for the marinade. 3.
3. Add the shrimp to the marinade.
4. Leave to rest for 2 hours in the refrigerator.
5. Brown the shrimp with the marinade in a frying pan for 10 minutes.
6. Now you can enjoy your delicious marinated shrimp.

Tip

You can enjoy your delicious shrimps with Chinese noodles.

Old fashioned braided brioche

It reminds us of good childhood memories.

Recipe

• Preparation 35 minutes
• For 6 people
• Cooking 180°C
• For 45 minutes
• Minimum resting time 3 hours

Ingredians

• 15 g baker’s yeast
• 300 g flour
• 170 g butter
• salt
• 10 cl milk
• 1 tablespoon powdered sugar
• 3 eggs

Preparation

1. Dissolve the yeast in the warm milk.
2. Sift the flour into a large bowl and add the powdered sugar and salt.
3. Mix.
4. Melt 150 g butter.
5. Gradually pour into the bowl.
6. Put the eggs one by one and add the milk and yeast mixture.
7. Mix.
8. Knead for about 15 minutes (you can use a food processor).
9. Form the dough into a ball.
10. Cover it with a damp cloth.
11. Leave the dough to rest for about 1 hour.
12. Knead the dough again for at least 15 minutes.
13. Cut the dough into 3 pieces, make 3 threads and braid.
14. Leave the dough until it doubles in volume.
15. Butter your dish.
16. Place the braid in the dish.
17. Bake at 180°C for 30 minutes.
18. If it is too golden, put a foil, to plunge it back in the oven for 15 minutes.

Tips

When it rests, put it in a warm place (it will swell better).

Olive cake

Recipe

• For 6 people
• Preparation 15 minutes
• Cooking temperature 180°C
• Cooking time 50 minutes

Ingredients

• 250 g flour
• 4 eggs
• 200 g green olives
• 200 g smoked ham
• 150 g grated Swiss cheese
• 1 sachet of baking powder
• 50 g olive oil (1/2 glass)
• 1.5 glass of white wine

Preparation

1. Preheat the oven to 180°C.
2. Cut the ham into small pieces.
3. Put the pieces of ham in a salad bowl with the olives (pitted), Gruyère cheese, eggs, olive oil and white wine.
4. Mix well.
5. Mix the flour and baking powder in a bowl and add it to the preparation.
6. Bake at 180°C for 50 minutes.
7. You can now enjoy your delicious olive cake.

Parmesan crème brulée

Recipe

• For 4 people
• Preparation 20 minutes
• Cooking time 30 minutes
• Cooking temperature 90°C

Ingredients

• 70 g liquid cream
• 50 g Parmesan cheese
• 1 egg yolk
• dried tomatoes
• basil

Preparation

1. Bring the cream to a boil.
2. In the moulds, place the dried tomato in small pieces and a little basil.
3. In a salad bowl, mix the egg yolk and cream and then the parmesan.
4. Pour the cream over the dried tomatoes in the moulds.
5. Cook at 90°C for 30 minutes.
6. You can now enjoy your delicious crème brûlées.

Pear crème brulée

Recipe

• Preparation time 10 minutes
• For 6 persons
• Cooking at 140°C
• Cooking time 28 to 30 minutes
• Cooling time 1 hour

Ingredients

• 4 egg yolks
• 1/2 litre of liquid crème fraiche
• 1 vanilla bean
• 8 pears in syrup
• 4 tablespoons brown sugar
• 80 g sugar

Preparation

1. In a salad bowl, mix the egg yolks and sugar.
2. Add the single cream and the vanilla pulp taken from the inside of the pod.
3. Cut the pears into quarters and place them in a star shape in 4 baking dishes.
4. Pour the mixture over the pears.
5. Bake at 140°C for 25 to 30 minutes.
6. Leave to cool for about 1 hour.
7. Sprinkle with brown sugar.
8. Caramelize under the broiler in the oven.

Raspberry coulis

Recipe

• Preparation 15 minutes

Ingredients

• 500 g raspberries
• 200 g sugar
• 200 g of water

Preparation

1. Bring the water and sugar to a boil.
2. Add the raspberry syrup.
3. Mix the preparation.

Roasted Pineapple with Vanilla Pepper Caramel

Recipe

• For 4 people
• Preparation 20 minutes
• Cooking time 45 minutes
• Cooking temperature 180°C

Ingredients

• 1 pineapple
• 6 black peppercorns
• 125 g caster sugar
• 2 vanilla bean
• 1 tablespoon of brown rum
• 25 cl of water
• 1 fresh ginger root

Preparation

1. Insert the base and top of the pineapple.
2. Peel it vertically.
3. Cut the pineapple into slices about 4 cm high and remove the hard core.
4. Leave the pineapple slices aside.
5. Cut the vanilla beans in half vertically.
6. Mash the pepper and grate 1 tablespoon of ginger.
7. Pour the sugar into a saucepan over low heat and let it caramelize.
8. When the sugar becomes caramel, stir thoroughly to prevent it from sticking to the pan, then add the vanilla bean, crushed pepper and grated ginger.
9. Then add the water and rum to the caramel.
10. Cook the caramel until it boils.
11. Place the pineapple slices in an oven dish and pour the caramel over the pineapple.
12. Place in the oven for 40 minutes at 180°C and sprinkle the pineapple with caramel.
13. You can now enjoy your delicious hot roasted pineapple with a scoop of vanilla galce.

Strawberry charlotte

A great cake for birthdays

Recipe

• Preparation 1 hour
• For 6 people
• Time in the refrigerator 6 hours
• Time in the freezer 20 minutes

Ingredients

• 40 cl single cream
• 1 lemon
• 140 g caster sugar
• 1 sachet of vanilla sugar
• 6 gelatine leaves
• 500 g strawberries
• 26 biscuits spoon
• 1 tablespoon strawberry alcohol
• ice cube

Preparation

1. In a bowl of cold water, soak the gelatin.
2. Wash the strawberries and remove the stems.
3. Set 8 strawberries aside, mix the others and add the lemon juice (you should get a smooth purée).
4. Transfer the puree to a strainer to remove the seeds and obtain a coulis.
5. Take 1/4 of the coulis to heat it in a saucepan, then put the gelatine (drain it before putting it in the coulis ).
6. Mix the two coulis and let cool to room temperature.
7. Bring to the boil 15 cl of water and 80 g of sugar.
8. Remove from the heat and leave to cool, then add the strawberry alcohol.
9. Put the cream in the freezer for 20 minutes.
10. Whisk vigorously to obtain a whipped cream.
11. Put the sachet of vanilla sugar (stir gently).
12. Put in a bowl larger than the first one, add the ice cubes and fit the small one into the large one.
13. Stir to see that it has thickened.
14. Remove from the heat and add the whipped cream.
15. Mix gently.
16. Leave at room temperature.
17. Place the cookies on the spoon, dip on the sides and bottom of the dish (rounded side against the dish).
18. Pour the cream into the dish.
19. Cut the strawberries into slices.
20. Arrange the strawberry slices.
21. Lay out the plastic film and chill for 6 hours before unmoulding the cake.

Strawberry jam rolled biscuit

The cake we take everywhere

Recipe

• Preparation 40 minutes
• For 6 to 8 people
• Cooking at 200°C
• Cooking time 10 to 15 minutes

Ingredians

• 3 eggs
• 100 g caster sugar
• 40 g of starch
• 200 g strawberry jam
• confectioner’s sugar

Preparation

1. Preheat the oven to 200°C.
2. Break the eggs, separating the whites from the yolks.
3. Mix the egg yolks with the sugar (until the mixture turns white).
4. Add the flour and starch.
5. Beat the egg whites until stiff.
6. Add them to the preparation.
7. Mix very gently.
8. Butter the plate.
9. Pour the dough on the baking sheet.
10. Bake at 200°C for 10 to 15 minutes until the biscuit becomes blond and just firm.
11. Take it out of the oven and unmould it immediately on a damp cloth.
12. Roll up the biscuit with the cloth and leave it to cool.
13. Unwind the baking gently and spread the jam.
14. Roll the biscuit again.
15. Sprinkle with icing sugar.
16. Serve.

Tips

Put a pinch of salt or baking soda. Do not squeeze the cookie when you roll it.

Stuffed zucchini

Recipe

• For 4 people
• Preparation 20 minutes
• Cooking time 40 minutes
• Cooking temperature 180°C

Ingredients

• 4 round courgettes
• 100 gr of ground beef
• 100 g sausage meat
• the plulpe of 2 tomatoes
• 1/2 red onion
• parsley
• 1 glass of rice
• 2 glasses of salt water
• olive oil
• salt
• pepper

Preparation

1. Preheat the oven to 180°C.
2. In a large frying pan, sauté the chopped onion with a drizzle of olive oil.
3. Add the minced beef, sausage meat and tomato pulp.
4. Add salt and pepper to taste.
5. Simmer over low heat.
6. In the meantime, scoop out the zucchini: cut off the top to make a small cap and scoop out the zucchini with a spoon.
7. When the meat is cooked, add the percilfinely chopped and passed through the vegetable mill or mincer with the cooking juices.
8. Stuff the courgettes with the minced meat, put their cap back on and place them in an ovenproof dish.
9. Pour the rice into the dish between the courgettes and cover with lightly salted water.
10. Bake at 180°C for about 40 minutes.
11. Test the cooking of the courgettes with the tip of a knife.
12. You can now enjoy your delicious stuffed zucchini.

Tefal KD801811 Cake Factory

The Cake Factory is the latest product from Tefal. It is an oven designed to bake all types of cakes. Marketed from 149€, the Cake Factory comes with 3 moulds, a non-stick split mould and 2 silicone moulds. The different programs

Main Vorwerk group dates

Carl and Adolph Vorwerk founded the Group in Germany in 1883. Before producing robots in our modern times, the group manufactured high-end carpets and rugs. In 1929, in search of the most efficient solution for carpet care, the group created the first carpet vacuum cleaner under the brand name Kobold. In 1930, the Group began home sales, which over the years became its core business.

Cooking in papillote with aluminium, what is the health risk?

For several years now, the risk associated with the ingestion of aluminium has been increasingly cited in studies.

Study “Risk Assessment of Using Aluminum Foil in Food Preparation”.

The study “Risk Assessment of Using Aluminum Foil in Food Preparation” (Ghada Bassioni, Fathia S. Mohammed , Essam Al Zubaidy and Issam Kobrsi) published in the International Journal of Electrochemical science in 2012 is one of the interesting sources of information.

Nectarine crumble

Recipe

• For 6 people
• Preparation 20 minutes
• Cooking time 40 to 45 minutes

Ingredients

• 900 g nectarines
• 2 tablespoons of sugar
• 225 g flour
• 100 g butter
• 100 g brown sugar
• 2 tablespoons lemon juice
• 1 pinch of salt

Preparation

1. Preheat the oven to 180°C.
2. Cut the nectarines in half, then remove the pits and cut them into quarters.
3. Spread them in an oven dish.
4. Sprinkle with lemon juice and powder with sugar.
5. In a bowl, pour the flour, butter cut into pieces and a pinch of salt.
6. Mix with your fingers to obtain large crumbs.
7. Add the sugar and mix well.
8. Spread the crumble over the nectarines.
9. Bake at 180°C for 45 minutes.
10. You can now enjoy your delicious nectarine crumble.

Chocolate chip cookies

They’re perfect as gifts.

Recipe

• Preparation 5 minutes
• For 7 people
• Cooking at 220°C
• Cooking time 10 minutes

Ingredients

• all-you-can-eat chocolate
• 125 g butter
• 90 g brown cane sugar
• 1 sachet of vanilla sugar
• 1 egg
• 1 pinch of salt
• 250 g flour
• 1/2 sachet of baking powder
• 2 teaspoons of honey

Preparation

1. Preheat the oven to 220°C.
2. In a bowl mix salt, baking powder, sugar and flour.
3. Melt the butter.
4. Add the beaten egg and honey.
5. Mix the two preparations.
6. Stir in the chocolate chips, then mix.
7. Put them in the oven for 10 minutes at 220°C.

Tips

Space them on the plate.